Description
Spinach, mozzarella, Parmesan and feta all nestled into little pastry cups. These little buddies are great for a party or even a snack!
Ingredients
- 1 Tablespoon Butter
- 1 whole Small Onion, Finely Chopped (1 Onion Should Yield 1/3 Cup)
- 1 clove Garlic, Minced
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Pepper
- 1 box (9 Oz Box) Frozen Chopped Spinach, Thawed, Squeezed To Drain
- ¼ cups Crumbled Feta Cheese
- ½ cups Shredded Parmesan Cheese
- ½ cups Shredded Mozzarella Cheese
- 1 box 2 Count Box, Refrigerated Pie Crusts, Softened As Directed On Box
Preparation
Heat oven to 400°F. In a 2-quart saucepan, melt butter over medium heat. Then add onion and garlic and cook them in the butter 3 minutes, stirring occasionally, until tender. Add salt and pepper. Remove from heat. Stir in spinach and all the cheeses until well blended.
Remove pie crusts from pouches; unroll on your counter or work surface. Cut the sheets into 24 even sized pieces and roll into 1 inch balls. Place balls into 24 un-greased miniature muffin cups, pressing them in gently to cover the bottom and up the sides a bit to make a cup. Or if you have one of those fancy tartlet thingies that you can push them down with, use that. I used the end of my rolling pin. Divide spinach mixture evenly among muffin cups.
Bake 18 to 20 minutes or until edges are light golden brown. Cool 5 minutes; remove from pans. Serve warm.
